Meal Ideas: Get Your Cocktail Party On

Starters:

Asparagus Wrap: "Sometimes I mix blue cheese with the boursin to add a kick."

Dill and Shrimp Salad: "Another lovely make-ahead dish. I went for it and got the biggest tiger shrimp I could get (Costco is great). I opened a bottle of white wine I was serving at the party and splashed that into the salad."

Individual Beef Wellingtons: "I chopped the beef into small cubes so when you bite it, it doesn't create a challenge of chewing off a bite of steak (denture wearers will thank you). I refrigerated these a day ahead, unbaked. Freezing is fine, just do a test run on one piece first."

Spinach Stuffing Balls: "I froze these immediately after forming into balls on a sheet pan. Once frozen I transferred them to small resealable bags so I could bake them in waves."

Dessert:

Eric's Best New York Style Cheesecake: "I added some adult flavors to this basic cheesecake: cognac and rum. I made this two days ahead of the party."

Chocolate Bar Fondue: "Whether served from a fountain or a fondue pot, this always gets the partygoers excited. We went so far as to dip liqueur chocolates into the chocolate. Yes, we're die-hards. The great thing about serving fondue is you buy everything to dunk in it; just open packets and arrange around the pot/fountain."

Beverages:

Blueberry Vodka Martinis: "I always like to try out drink recipes well before a party just to be able to zero in on the perfect blend for our tastes."

Irish Car Bomb II: "Set up the spare room if you serve this one. Generally folks will only drink one. Definitely use the good stuff for optimum flavor."

Pomegranate Martini II: "Garnish is really important at the bar. Keep basics out: cherries, orange, lemon, lime, and mint if available. Also, chilled glasses add another special touch."

Stoli O Cosmo: "Cosmopolitans are a staple. One of my partygoers got smart and made a whole pitcher. To serve 'dirty,' put a splash of club soda on top."

The Wellington, Spinach Balls, Shrimp Salad, and Asparagus Wraps can all be prepared in advance and refrigerated or frozen. Come party time, just heat up the oven. I generally use the highest temperature called for in the group of recipes, then adjust baking time on the other items. Bake a test round of each item keeping in mind they all have different baking times; avoid putting a varied selection on one baking sheet.

Gauge the amount of food you prepare, and how many "waves" of serving you want to do, on how long you want your party to run for. I go with about three waves of food, though it really depends on what kind of partiers you have. Choose a variety of drinks that all have a common link like vodka. Print out the recipes and post them at the bar. Most importantly, have fun yourself!